Friday, May 4, 2012

I’m not sure exactly when it’ll happen, but at some point
this spring or summer, you’re going to start hating every one of your go-to
grilled chicken recipes. Those recipes are delicious, but after decades of the
same old, same old, you just get fatigued. Hopefully when that happens, you’ll
remember this spicy, tarragon yogurt chicken recipe.

And you don’t even need to remember the specific
ingredients. Except for the plain yogurt, the other components are completely
adaptable. The endless varieties of vinegar/citrus options, fresh herbs, and
hot sauces, means there’s an endless number of ways to personalize this recipe.

Imagine writing all your favorite herbs down on cards, and
throwing them in a hat. Then, doing the same thing with your favorite vinegars
and citrus juices, as well as hot sauces and salsas. When ready, close your
eyes, and randomly picks cards to see what tasty version awaits you. It’s like
a Mad Lib, only useful, and not stupid.

Here, let me try...[picks cards from old beaver skin
hat]…okay, next time, along with the yogurt I’ll be using…[drum roll]…Sambal,
lime juice, and basil…hey, that sounds awesome! See, it totally works.

As usual, I insist on you sharing any particularly amazing
combinations you stumble upon. Anyway, I hope you give this super-easy, always
juicy, and infinitely adjustable, grilled chicken recipe a try soon. Enjoy!

Culinary school five minutes a day. I am amazed. My family loves you for these videos. Every time I cook something they want to know if it is from Chef John. Thanks for all the good stuff you share with us. I will be using this one.

Hi chef John, how are you? I'm on a diet, so chicken is a must have on my every day menu, but I don't know what I'm doing wrong, every time I try to cook/grill/roast the entire chicken breast, it gets so dry and, I don't know how to say..in a lack of better word: rubbery =/ Any tips? Love your recipes :)

Um hii ^^ great and yummy looking ^^ , um i was wondering if u could make an invention with Popcorn and meat and maybe cheese i dont think I've seen anyone do something like that. it maybe a good idea... but i dont know anything your the master.

I disagree with you about refraining from overnight marinating in buttermilk. The fried chicken recipe I have been making for years calls for letting the chicken sit overnight in a seasoned buttermilk. It has never done anything negative to the texture of the chicken. I can't speak to the yogurt because my recipe for Greek chicken only calls for the boneless skinless to sit in the seasoned yogurt for an hour.

Camila, just get a meat thermometer and check it until it hits 165. you'll have perfectly moist chicken every time. (chef john, why don't you answer comments like that which would literally take 5 seconds. love u man, but c'mon. poor girl just wants good moist healthy chicken)